Traditionally, Cantonese cuisine is served in the same way as it was done centuries ago. Dishes are shared by the guests and the host, usually in very small portions. Meals are usually served in plastic or paper cups and are quickly washed after they have been consumed. The dishes are always hot and some are even heated within the glass before being served to diners. It is important to keep the tableware clean at all times and to keep the plates away from any possible fire hazards.
Today, traditional Cantonese cuisine is available in a large range of options both online and in small dining establishments across the country. It is still important, however, to select the dishes correctly and to enjoy them to their fullest extent. Many modern Chinese chefs have developed their own version of traditional Cantonese cooking, which has come to be known as dim sum. This can be seen on many menus across the UK.
In comparison to the early Chinese recipes, dim sum is a far cry from the rich sauces and meats that were integral to the original Chinese menu. Dim sum can be seen on many menus as a cheaper alternative to dim sum kebobs (traditional in itself), although the range of choice is much larger. Traditional Cantonese cuisine starts with a variety of steamed and cooked vegetables. The vegetables are usually pungent in taste and are seasoned with ginger and garlic. Sometimes herbs are also added to the mix, such as scented rice paper.
The standard of Chinese food that you can find in any restaurant will be heavily reliant on the skill of the chef. However, in recent years some chefs have started to adopt western cooking techniques in an effort to attract more customers and create a more exciting setting for diners. For this purpose some modern Chinese chefs have gone to school to learn the intricacies of certain dishes. For more details please click Chinese restaurants in Singapore
One of the most popular foods in Hong Kong restaurants these days is Cantonese chicken rice. This dish is served in a teahouse (traditional Chinese dining room) along with steamed vegetables and a sauce that are unique to China. This particular sauce is made from fermented chicken that has been kept in a refrigerator along with bamboo shoots, onions and garlic. This dish tends to be very spicy and is popular with the young and old alike.
Another popular dish in restaurants in Hong Kong is called hokkien mee. This translates literally to “leftovers”. Usually a thin slice of pork or beef is wrapped in a toothpick and deep fried. A very delicious snack which can either be eaten plain or served with Chinese chicken rice. You will normally find this served with a sweet and sour sauce, typically soy sauce.
Ng g u oi means “giant mouth”. It is a very sweet and sour pork dumpling. The name is given to the dumpling by the Chinese and literally means “sour tofu”. It is fried and very sweet.
If you want to try some traditional Cantonese food then you should really try the dim sum or Hong Kong chicken rice rolls. You will enjoy the sweet and sour taste of this Cantonese influenced cuisine. These are very popular all over the world and are often available at fine restaurants. As, well as this there are many Chinese influenced bars which serve these wonderful dishes. With just the simple ingredients you can make your own special Dim Sum.
The Hong Kong chicken rice roll made from rice paper dough is a very easy to make dish. You just need to choose the ingredients for the dim sum and voila! you have a mouth-watering delight. These dim sum buns are available from street vendors as well as more traditional Chinese restaurants. There are many different types of dumplings and you can also find several different kinds of fillings to go with your dim sum.
If you are lucky enough to live within an area where you can visit a traditional Cantonese restaurant then you will definitely want to stop in and see the chefs working. Most traditional Chinese steamed buns are made from rice paper. This means that if you order any dim sum at a traditional Chinese teahouse it will come out correctly. In some cases the chefs will make extra crispy noodles with the meat mixture.
The final part of exploring the different traditional Chinese cuisines is to sample the wide variety of snacks that Cantonese chefs often serve. Here you will find a wide variety of dried fruits, savory snacks like bahtsai, small cakes and pastries, cookies, and salted, pickled, or smoked meat and fish. Some common snacks you will find at many small restaurants are bao bai, which are square, fried balls of beef, and lo mein. Savory snacks are also popular at many small restaurants and these include such delicious items as hoi sum, chow mein, and fried rice.
